Cucumber Curry
Discover the comforting flavors of this creamy cucumber curry, where tender cucumber pieces are simmered with warming spices and finished with a rich coconut-mustard sauce. Simple to prepare and bursting with flavor, this dish is a delicious twist on classic curry that’s perfect for any occasion.
Ingredients
- 2 cucumber
- 2 teaspoons mustard
- 2 teaspoons desicated coconut
- 2 teaspoons rice
- 1 cup coconutmilk
- 1/2 onion
- 2 large garlic cloves or 3 small garlic cloves
- 1 green chilli
- 2 cm cinnamon piece
- 2 teaspoons currypowder
- 1/2 teaspoon turmeric
- 5cm pandan leave
- 5 curry leaves
- salt and pepper to taste
Instructions
- Soak the rice in hot water, whil you prepare the other ingredients
- Cut the cucumber in half lengthwise. Using a spoon, scoop out the seeds from each half.
- Cut the cucumber half lengthwise again, creating quarters, and slice into 2 cm pieces.
- Place the cucumber pieces in a pan with approximately 4 tablespoons of water. Add the cinnamon, curry powder, turmeric, pandan leaves, curry leaves, chilli, and salt at the same time. Stir well.
- Cook on low heat, stirring occasionally, until the cucumbers are fork-tender. Do not add the coconut-mustard mixture yet.
- Using a hand blender or food processor, purée the soaked rice, desiccated coconut, onion, garlic, mustard, pepper, and coconut milk until smooth.
- Only once the cucumbers are fork-tender, add the coconut-mustard mixture. Stir well and simmer for an additional 5 minutes.
Video
Notes
Protein: 3.2 g | Carbs: 12.4 g | Fat: 14.2 g | Fibre: 2.0 g
Recalculated estimates per serving. Carbohydrate includes fibre. Assumes 600 g cucumber and 240 ml full-fat canned coconut milk; excludes whole aromatics removed before serving and side dishes.